This vegan rice pudding is just like the real deal and is so delicious. This is just like the rice pudding I grew up eating in the Middle East and has the flavors of home: orange blossom water, pistachio, rose, cardamom...yum!
Here is how to make it.
1 cup short-grain rice
1 can coconut milk
1 cup water
2 tablespoons orange blossom water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon vanilla extract
Pistachios and rose petals to garnish
Maple syrup or to taste.
Place the rice and water in a saucepan, bring to a boil then let simmer until water is absorbed.
Add coconut milk, cinnamon, nutmeg, cardamom, vanilla and orange blossom water and stir until rice is fully cooked (make sure to scrape the rice off the bottom of the saucepan so that it doesn't stick and burn). Add maple syrup to taste (should be on the sweet side).
Place in small bowls and refrigerate until cool.
Once ready to serve, add crushed pistachios and rose petals as a garnish.